CN106417852A - Technology and formula of candied licorice roots and waxberries - Google Patents
Technology and formula of candied licorice roots and waxberries Download PDFInfo
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- CN106417852A CN106417852A CN201610803604.9A CN201610803604A CN106417852A CN 106417852 A CN106417852 A CN 106417852A CN 201610803604 A CN201610803604 A CN 201610803604A CN 106417852 A CN106417852 A CN 106417852A
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- powder
- sugar liquid
- fruit
- sugar
- myricae rubrae
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- 235000007270 Gaultheria hispida Nutrition 0.000 title claims abstract description 13
- 235000009134 Myrica cerifera Nutrition 0.000 title claims abstract description 13
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- 244000303040 Glycyrrhiza glabra Species 0.000 title claims abstract description 12
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 title claims abstract description 12
- 244000024215 Myrica gale Species 0.000 title claims abstract description 9
- 238000005516 engineering process Methods 0.000 title abstract description 5
- 235000017443 Hedysarum boreale Nutrition 0.000 title abstract 3
- 235000007858 Hedysarum occidentale Nutrition 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 31
- 235000013399 edible fruits Nutrition 0.000 claims description 30
- 235000009508 confectionery Nutrition 0.000 claims description 11
- 229940126670 AB-836 Drugs 0.000 claims description 9
- 235000007652 Arbutus Nutrition 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 9
- 235000011477 liquorice Nutrition 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 9
- 241000628997 Flos Species 0.000 claims description 6
- 238000002425 crystallisation Methods 0.000 claims description 6
- 230000008025 crystallization Effects 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 244000269152 Myrica pensylvanica Species 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 101100258233 Caenorhabditis elegans sun-1 gene Proteins 0.000 claims description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229910052785 arsenic Inorganic materials 0.000 claims description 3
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 claims description 3
- 244000052616 bacterial pathogen Species 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 229910052802 copper Inorganic materials 0.000 claims description 3
- 239000010949 copper Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 230000002906 microbiologic effect Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000008447 perception Effects 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000002985 plastic film Substances 0.000 claims description 3
- 229920006255 plastic film Polymers 0.000 claims description 3
- 229910052573 porcelain Inorganic materials 0.000 claims description 3
- 235000013324 preserved food Nutrition 0.000 claims description 3
- 208000009146 rhinoscleroma Diseases 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 240000008327 Arbutus unedo Species 0.000 claims 1
- 230000029087 digestion Effects 0.000 abstract description 4
- 210000004072 lung Anatomy 0.000 abstract description 4
- 238000010791 quenching Methods 0.000 abstract description 4
- 230000035922 thirst Effects 0.000 abstract description 4
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- 210000002784 stomach Anatomy 0.000 abstract description 3
- 206010047700 Vomiting Diseases 0.000 abstract description 2
- 208000001848 dysentery Diseases 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 230000008673 vomiting Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 244000223014 Syzygium aromaticum Species 0.000 abstract 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 210000003608 fece Anatomy 0.000 abstract 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 1
- 238000010926 purge Methods 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 241000722814 Arbutus Species 0.000 description 8
- 230000036541 health Effects 0.000 description 6
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000006870 function Effects 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 208000019901 Anxiety disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010008631 Cholera Diseases 0.000 description 1
- 208000030453 Drug-Related Side Effects and Adverse reaction Diseases 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 208000008469 Peptic Ulcer Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 206010070863 Toxicity to various agents Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003470 adrenal cortex hormone Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002467 anti-pepsin effect Effects 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 210000003414 extremity Anatomy 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 210000004247 hand Anatomy 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 208000011906 peptic ulcer disease Diseases 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 208000013220 shortness of breath Diseases 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a technology and a formula of candied licorice roots and waxberries. The formula consists of waxberries, licorice root powder, ground cinnamon, vanilla powder, bay leaf powder, clove powder, a sugar solution and water. The technology comprises the following processes of selecting raw materials, cleaning the selected materials, preserving the cleaned materials, cooking the preserved materials with the sugar solution, performing drying, applying sugar coats, and performing packaging so as to obtain finished products. Specific operation points need to be formulated for each step in the processes of the technology, and product quality needs to be inspected. The formula has the efficacies of quenching thirst, promoting digestion, nourishing lungs, benefiting qi, purging the intestine and the stomach, relieving vomiting, relieving faeces and relieving dysentery.
Description
Technical field
The present invention relates to field of health care food, espespecially a kind of technique of liquorice arbutus preserve and formula.
Background technology
With social progress, the continuous improvement of people's living standard, it is necessarily accompanied with the attention to life and to health
Long-lived pursuit, on the other hand, while progress of social civilization, also gives people the pollution that class brings living environment；Additionally, height
The factors such as the work rhythm of anxiety, excessively fine food also result in the rising of some disease incidences.Therefore, people are constantly
Seeking effectively defend disease, life lengthening, sanatory health food.Herbal health care food, has long-drawn-out in China
Long history, Chinese medicine medicated diet and chinese tradition health food and beverage have the experiences and practices accumulating in thousand of years, and this is domestic and international
Personage unanimously approves.
Chinese herbal medicine series health-care products use crowd relatively broad.Can be used for healthy person, as health invigorating, resist the health care of disease
Product, most probably in subhealth state person, as adjusting caused a variety of uncomfortable of organism balance imbalance and state of getting well, also can use
In with disease patient as recovering aid articles for use.As can be seen here, a herbal health care food, only through modernization experiment handss
Section proves there is clear and definite function, could be accepted by consumers in general, product just has vitality.That is first have to have
The effectiveness of science and then be possible to have and extensively admitted, widely used popularization.
Radix Glycyrrhizae nature and flavor are sweet flat, return lung, spleen, kidney channel.For weakness of the spleen and stomach, lassitude, shortness of breath and palpitation, cough with copious phlegm, gastral cavity abdomen pain
Bitterly, extremity contraction urgency, carbuncle sore tumefacting virus, alleviate drug toxicity, also have the effect of adrenocortical hormone sample, anti-inflammatory, antiallergic action,
Anti-peptic ulcer, removing toxic substances, anticancer etc. act on.
Fructus Myricae rubrae fruit acid, sweet, put down.The sugar content of waxberry flesh is 12%-13%, and acid content is 0.5%-1.1%, fibre rich
Element, mineral element, vitamin and a certain amount of protein, fat, pectin and 8 kinds of aminoacid beneficial to human body, in its fruit
Calcium, phosphorus, iron content will exceed more than 10 times of other fruit, have help digestion, quench the thirst, promoting the production of body fluid, relieving summer heat, dehumidifying, keeping out the cold, antidiarrheal, diuresis,
Control multiple medical functions such as cholera.
In prior art, liquorice arbutus preserve really occurs in market, but different formulations, process, and health-care effect also differs.
Content of the invention
Liquorice arbutus preserve truly has health-care effect, is convenient for people to eat, and the present invention provides a kind of work of liquorice arbutus preserve
Skill and formula, have invigorating the spleen and replenishing QI, heat-clearing and toxic substances removing, nourishing the lung to arrest cough, relieving spasm to stop pain, coordinating the actions of various ingredients in a prescription quench one's thirst of promoting the production of body fluid, and stomach function regulating helps digestion
Effect.
Technical scheme：
A kind of technique of liquorice arbutus preserve and formula, formula：Fructus Myricae rubrae, Radix Glycyrrhizae powder, Cortex Cinnamomi powder, vanilla powder, bay leaf powder,
Flos Caryophylli powder, sugar liquid, water composition.
Technological process
Raw material → select → clean → pickle → candy → drying → upper sugar-coat → packaging → finished product.
Key points for operation
1. select：Produce the raw material selected with canned food, the Waxberry fruit leaching after obtaining fruit is used for making glazed waxberry.
2. pickle：Radix Glycyrrhizae powder, Cortex Cinnamomi powder, vanilla powder, bay leaf powder, Flos Caryophylli powder and Fructus Myricae rubrae fruit are mixed thoroughly, must not be fruit when mixing
Stir rotten, be enclosed within porcelain container and pickle 48h.
3. it is dried：Take out the Fructus Myricae rubrae fruit after pickling to be exposed to the sun 1 in the sun, or toast 8h in 65% baking oven, can not overfocus and roasting
Paste.
4. candy：Dried Waxberry fruit is slightly boiled in boil 85% sugar liquid and takes out immediately, logical with machinery
Wind blows on rapidly, has sugar liquid in Fructus Myricae rubrae fruit surface crystallization, then needs dilute sugar liquid and add appropriate citric acid；Sugar liquid is in Fructus Myricae rubrae
Surface runoff, then need to concentrate sugar liquid or add appropriate white sugar.
5. go up sugar-coat：Dried Fructus Myricae rubrae fruit should keep certain humidity, so just can form sticky sugar layer, with not drip, no
Crystallization is defined, and bar of lassoing a horse is too moistening, can quickly form one layer of scleroma pied-de-cuite and affect taste during upper sugar liquid；Set Fructus Myricae rubrae fruit mistake
In moistening, then sugar liquid drip occurs when going up sugar liquid, affect perception.
6. packaging, finished product：First-class sugar liquid, pauses cool i.e. available plastic film packaging sealing and sells.
Product quality indicator
1. organoleptic indicator：Finished product color and luster is dark red, and sarcocarp is complete with pit and does not divide, and sarcocarp sticks saccharic and neither seems dry
Can not flow；Sweet acid is suitable, has and various adds spiced obvious fragrance；Free from admixture exists.
2. physical and chemical index：Lead≤1.0mg/kg, arsenic≤0.5mg/kg, copper≤10.0mg/kg.
3. microbiological indicator：Total number of bacteria≤100/g, coliform≤6/100g, pathogenic bacterium must not be detected.
Beneficial effects of the present invention：Preserve is nutritious, and containing substantial amounts of glucose, Fructose, be easily absorbed by the body profit
With；Liquorice arbutus preserve has functions that to quench the thirst, helps digestion, lung moistening, QI invigorating wash the intestines and stomach, preventing or arresting vomiting is dirty, dysentery relieving.
Specific embodiment
With reference to embodiment, the invention will be further described：
A kind of technique of liquorice arbutus preserve and formula, formula：Fructus Myricae rubrae, Radix Glycyrrhizae powder, Cortex Cinnamomi powder, vanilla powder, bay leaf powder,
Flos Caryophylli powder, sugar liquid, water composition.
Technological process
Raw material → select → clean → pickle → candy → drying → upper sugar-coat → packaging → finished product.
Key points for operation
1. select：Produce the raw material selected with canned food, the Waxberry fruit leaching after obtaining fruit is used for making glazed waxberry.
2. pickle：Radix Glycyrrhizae powder, Cortex Cinnamomi powder, vanilla powder, bay leaf powder, Flos Caryophylli powder and Fructus Myricae rubrae fruit are mixed thoroughly, must not be fruit when mixing
Stir rotten, be enclosed within porcelain container and pickle 48h.
3. it is dried：Take out the Fructus Myricae rubrae fruit after pickling to be exposed to the sun 1 in the sun, or toast 8h in 65% baking oven, can not overfocus and roasting
Paste.
4. candy：Dried Waxberry fruit is slightly boiled in boil 85% sugar liquid and takes out immediately, logical with machinery
Wind blows on rapidly, has sugar liquid in Fructus Myricae rubrae fruit surface crystallization, then needs dilute sugar liquid and add appropriate citric acid；Sugar liquid is in Fructus Myricae rubrae
Surface runoff, then need to concentrate sugar liquid or add appropriate white sugar.
5. go up sugar-coat：Dried Fructus Myricae rubrae fruit should keep certain humidity, so just can form sticky sugar layer, with not drip, no
Crystallization is defined, and bar of lassoing a horse is too moistening, can quickly form one layer of scleroma pied-de-cuite and affect taste during upper sugar liquid；Set Fructus Myricae rubrae fruit mistake
In moistening, then sugar liquid drip occurs when going up sugar liquid, affect perception.
6. packaging, finished product：First-class sugar liquid, pauses cool i.e. available plastic film packaging sealing and sells.
Product quality indicator
1. organoleptic indicator：Finished product color and luster is dark red, and sarcocarp is complete with pit and does not divide, and sarcocarp sticks saccharic and neither seems dry
Can not flow；Sweet acid is suitable, has and various adds spiced obvious fragrance；Free from admixture exists.
2. physical and chemical index：Lead≤1.0mg/kg, arsenic≤0.5mg/kg, copper≤10.0mg/kg.
3. microbiological indicator：Total number of bacteria≤100/g, coliform≤6/100g, pathogenic bacterium must not be detected.
Claims (1)
1. a kind of technique of liquorice arbutus preserve and formula, including Fructus Myricae rubrae, Radix Glycyrrhizae powder, Cortex Cinnamomi powder, vanilla powder, bay leaf powder, fourth
XIANGFEN, sugar liquid, water it is characterised in that：Formula, technological process, key points for operation, product quality indicator, concrete operations require as follows：
(1) formula：Fructus Myricae rubrae, Radix Glycyrrhizae powder, Cortex Cinnamomi powder, vanilla powder, bay leaf powder, Flos Caryophylli powder, sugar liquid, water composition；
(2) technological process：Raw material → select → clean → pickle → candy → drying → upper sugar-coat → packaging → finished product；
(3) key points for operation
1. select：Produce the raw material selected with canned food, the Waxberry fruit leaching after obtaining fruit is used for making glazed waxberry；
2. pickle：Radix Glycyrrhizae powder, Cortex Cinnamomi powder, vanilla powder, bay leaf powder, Flos Caryophylli powder and Fructus Myricae rubrae fruit are mixed thoroughly, must not be fruit when mixing
Stir rotten, be enclosed within porcelain container and pickle 48h；
3. it is dried：Take out the Fructus Myricae rubrae fruit after pickling to be exposed to the sun 1 in the sun, or toast 8h in 65% baking oven, can not overfocus and roasting
Paste；
4. candy：Dried Waxberry fruit is slightly boiled in boil 85% sugar liquid and takes out immediately, logical with machinery
Wind blows on rapidly, has sugar liquid in Fructus Myricae rubrae fruit surface crystallization, then needs dilute sugar liquid and add appropriate citric acid；Sugar liquid is in Fructus Myricae rubrae
Surface runoff, then need to concentrate sugar liquid or add appropriate white sugar；
5. go up sugar-coat：Dried Fructus Myricae rubrae fruit should keep certain humidity, so just can form sticky sugar layer, with not drip, no
Crystallization is defined, and bar of lassoing a horse is too moistening, can quickly form one layer of scleroma pied-de-cuite and affect taste during upper sugar liquid；Set Fructus Myricae rubrae fruit mistake
In moistening, then sugar liquid drip occurs when going up sugar liquid, affect perception；
6. packaging, finished product：First-class sugar liquid, pauses cool i.e. available plastic film packaging sealing and sells；
(4) product quality indicator
1. organoleptic indicator：Finished product color and luster is dark red, and sarcocarp is complete with pit and does not divide, and sarcocarp sticks saccharic and neither seems dry
Can not flow；Sweet acid is suitable, has and various adds spiced obvious fragrance；Free from admixture exists；
2. physical and chemical index：Lead≤1.0mg/kg, arsenic≤0.5mg/kg, copper≤10.0mg/kg；
3. microbiological indicator：Total number of bacteria≤100/g, coliform≤6/100g, pathogenic bacterium must not be detected.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610803604.9A CN106417852A (en) | 2016-08-30 | 2016-08-30 | Technology and formula of candied licorice roots and waxberries |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610803604.9A CN106417852A (en) | 2016-08-30 | 2016-08-30 | Technology and formula of candied licorice roots and waxberries |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106417852A true CN106417852A (en) | 2017-02-22 |
Family
ID=58163944
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610803604.9A Pending CN106417852A (en) | 2016-08-30 | 2016-08-30 | Technology and formula of candied licorice roots and waxberries |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106417852A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259053A (en) * | 2017-07-23 | 2017-10-20 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of fruity radix glycyrrhizae preserved fruit |
-
2016
- 2016-08-30 CN CN201610803604.9A patent/CN106417852A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259053A (en) * | 2017-07-23 | 2017-10-20 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of fruity radix glycyrrhizae preserved fruit |
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